If you can taste the varietal in a wine used for braising / stewing / poaching, you're way ahead of me. I long ago switched to buying whatever red was in my local store's "bargain box." Can't tell the difference.
I have this recipe for "beef in Barolo" that you're supposed to braise in a real Barolo. Nowadays, since you can't find any Barolo for under $40, that's impractical. Any damned red works fine.